International Science View Journal (Proximate Composition, Amino acid and Sensory profiles of bread made from wheat, monkey kola and differently-processed cowpea)

Abstract

This work investigated the proximate composition, amino acid (AA) and sensory profiles of bread loaves made from blends of wheat, monkey kola and cowpea flours. Monkey kola pulps were extracted from fruit pods and processed into flour. Cowpea seeds were cleaned and separately processed (sprouted, soaked and blanched), dehulled, oven-dried, dry milled and finely sieved into flour. Composite flour samples were made by partially substituting wheat with inclusion levels of 10% monkey kola flour and 20% processed cowpea flour respectively. The composite flours were mixed with other ingredients and used to produce bread. The bread loaves were subjected to amino acid, proximate and sensory analyses. Proximate analysis revealed thus: Protein (8.66 to 14.74%), fat (19.48 to 20.83%), ash (1.15 to 2.03%), crude fibre (0.79 to 2.31%), moisture (21.39 to 27.05%), and carbohydrate (33.94 to 44.36%). Eighteen (18) amino acids were detected amongst the composite flour bread samples. The nine essential amino acids were present at a range of 30.52g/100g protein to 33.07g/100g protein; the total AAs ranged from 72.34g/100g protein to 77.04g/100g protein. Sprouting increased the values of most of the amino acids. The 70:10:20 wheat-monkey kola-sprouted cowpea bread was most accepted by the sensory panel, whilst also having the highest amounts of protein, ash, crude fibre, moisture and a remarkable AA profile amongst the bread samples. The presence of cowpea in the blend affected consumers’ responses due to the beany flavour. Potentials exist for enhancing bread quality and variety via the inclusion of monkey kola and cowpea flours.